THE FOOD CONNOISSEUR

Pick n Pay’s executive chef Yvonne Short knows and appreciates food and understands how timepressed cooks are. Her impressive mezze platter can be whipped up easily with a selection of ready dips and seasonal vegetables available from Pick n Pay.

MIXED MEZZE PLATTER

SERVES 8-10

2 x 150g tubs of dolmades 2 x 220g jars of chargrilled artichokes 1 x 120g avocado hummus or 1 x 120g tub caramelised onion dip 1 x 120g tub smoked hummus 1 x 120g tub beetroot hummus A pinch of smoked paprika Olive oil 15ml (1 tbsp) pumpkin seeds Salt and freshly ground black pepper A pinch of chilli flakes 1-2 garlic cloves, crushed 4 baby marrows, washed and sliced lengthways ½ cauliflower, broken into florets 8 baby carrots, peeled 250g vine tomatoes, washed 8 celery sticks, sliced into sticks 8 radishes, washed 1 punnet sugar snap peas 1 bunch of thin asparagus, steamed Wedges of lemon 1 punnet fresh basil leaves On a large serving platter, arrange the dolmades and artichokes. Spoon the avocado, smoked hummus and beetroot hummus into separate serving bowls. Dust the avocado and hummus with paprika and drizzle with olive oil.

Toast pumpkin seeds in a dry pan and season with salt and chilli flakes. Remove and cool before scattering over the beetroot hummus. Place the dips around the serving platter.

Drizzle olive oil and garlic over the marrows and cauliflower. Preheat a griddle pan till smoking hot and char the veg on both sides.

Arrange carrots, tomatoes, celery, radishes, sugar snap peas and asparagus on the platter. Add marrows and cauliflower. Serve with wedges of lemon, sprinkle over basil leaves and a generous seasoning of salt and pepper.